Barbecue Meatball Avocado Bowls (Print-Friendly Version)
Smoky meatballs paired with roasted veggies and a creamy avocado herb sauce for a nourishing meal.
# Ingredients:
→ Meatballs
01 -
500 g ground beef, turkey, or plant-based alternative
02 -
40 g gluten-free breadcrumbs
03 -
2 garlic cloves, minced
04 -
60 g onion, finely chopped
05 -
1 large egg
06 -
1/2 teaspoon fine sea salt
07 -
1/2 teaspoon freshly ground black pepper
08 -
80 ml barbecue sauce
→ Roasted Vegetables
09 -
400 g sweet potatoes, peeled and diced
10 -
300 g broccoli florets
11 -
2 tablespoons extra-virgin olive oil
12 -
1/2 teaspoon fine sea salt
13 -
1/4 teaspoon freshly ground black pepper
→ Avocado Goddess Sauce
14 -
1 ripe avocado
15 -
120 g Greek yogurt
16 -
20 g mixed fresh herbs (cilantro, parsley, or dill)
17 -
1 garlic clove
18 -
15 ml fresh lemon or lime juice
19 -
1/4 teaspoon fine sea salt
→ For Serving
20 -
400 g cooked quinoa or brown rice
# Steps:
01 -
Combine ground meat, breadcrumbs, minced garlic, chopped onion, egg, salt, and pepper in a large bowl. Mix thoroughly until evenly combined, then shape into small balls (about 30 g each).
02 -
Preheat oven to 200°C. Arrange meatballs on a parchment-lined baking sheet. Bake for 15–20 minutes, or until completely cooked through and lightly browned. Brush with barbecue sauce during the last 5 minutes of roasting.
03 -
Meanwhile, toss diced sweet potatoes and broccoli florets with olive oil, salt, and pepper until evenly coated. Spread on a separate parchment-lined baking tray and roast for 20–25 minutes, stirring once, until caramelized and tender.
04 -
In a food processor or blender, combine avocado, Greek yogurt, mixed herbs, garlic, lemon or lime juice, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
05 -
Spoon cooked quinoa or brown rice into bowls. Top evenly with roasted vegetables and barbecue-glazed meatballs. Drizzle generously with Avocado Goddess Sauce and garnish with extra herbs if desired.
# Notes & Tips:
01 -
Store the avocado sauce in a separate airtight container and add just before serving to preserve its vibrant color and freshness.
02 -
Swap in seasonal vegetables or alternative grains such as farro or couscous according to preference.
03 -
Once cooled, meatballs may be frozen for up to one month and reheated directly from frozen.